Sauerkraut is a fairly common dish. The product is used in cooking by many housewives in the preparation of salads, pies, soups, second courses. It is not difficult to ferment cabbage, and it does not deteriorate for a long time if certain storage conditions are observed.
It is known that cabbage is fermented at rather high temperatures (from 20 and above), usually 3-6 days are enough for fermentation, after which the product must be removed to a cool place in order to suppress the formation of lactic acid. If this is not done, then the cabbage will simply oxidize and become unsuitable for human consumption.
Lactic acid fermentation completely stops at a temperature of 4-6 degrees Celsius. If the cabbage is in a saucepan or jar with a tightly closed lid, while the product is completely covered with brine, then the shelf life of this piece in the refrigerator can reach 30-45 days (the lower the temperature, the longer this period). It is undesirable to store cabbage for more than a month and a half at above-zero temperatures.
If the shelf life of the blank is coming to an end, but it is a pity to throw it away, then freezing in this case is the only option. To do this, simply transfer the cabbage to a plastic container and place it in the freezer. At subzero temperatures, the product will not deteriorate for a very long time, it can be used up to a year.
Now for storing cabbage in the refrigerator without brine. You need to understand that brine is a liquid that prevents cabbage from deteriorating, weathering it, so you only need to store the vegetable in brine. Cabbage without brine is a perishable product; it is suitable for use in food only for the first 2-3 days with mandatory storage in the refrigerator.
